Servings: 6
Calories: 338kcal
Ingredients
- 10 ounces couscous
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 cup diced onion
- 3 garlic cloves minced
- 1 ½ teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- ¾ teaspoon kosher salt
- 2 cups grape tomatoes halved
- 2 cups Persian cucumbers thinly sliced
- ½ cup red onion thinly sliced
- Olive oil
- Red wine vinegar
Instructions
- Prepare couscous according to package directions; fluff with a fork and set aside to cool. For more flavor, stir in lemon juice and chopped parsley or cilantro.
- In a large skillet, heat olive oil over medium heat. Add the ground beef and brown until cooked through, crumbling with the back of a wooden spoon. Add the onion and continue to cook for 5 minutes, or until translucent. Stir in garlic, paprika, cumin, turmeric, cinnamon, cayenne pepper, and salt, and cook for 1 minute more.
- In a bowl, toss together the tomatoes, cucumber, and onion, then season to taste with olive oil, red wine vinegar, salt, and pepper.
- Serve the couscous and beef topped with the tomato salad. Or, for meal prep, divide the couscous and beef into individual containers and store the tomato salad separately. Refrigerate up to 4 days. To serve, heat the couscous and beef to steaming, then top with the salad.
Video
Nutrition
Calories: 338kcal | Carbohydrates: 45g | Protein: 24g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 351mg | Potassium: 597mg | Fiber: 4g | Sugar: 4g | Vitamin A: 736IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 3mg
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